Description
Crockpot Sweet Potatoes With Marshmallows is a cozy, make-ahead holiday side dish filled with maple sweetness, buttery flavor, and gooey marshmallow topping. Perfect for Thanksgiving or any time you crave comfort food that practically cooks itself.
Ingredients
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4 large sweet potatoes (about 2 lbs), peeled and diced into ½-inch cubes
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¾ cup packed brown sugar
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¼ cup maple syrup
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½ cup butter, sliced into pieces
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1 tablespoon pumpkin pie spice (or cinnamon + pinch of nutmeg)
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1 teaspoon salt
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2 cups mini marshmallows
Instructions
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Spray an 8-quart slow cooker with non-stick spray.
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Add sweet potatoes, brown sugar, maple syrup, butter, pumpkin pie spice, and salt. Stir until coated.
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Cover and cook on high for 4 hours or until the sweet potatoes are fork-tender.
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Five minutes before serving, remove the lid and top with marshmallows.
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Cover again and let the marshmallows melt for 3–5 minutes.
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Serve warm with extra sauce drizzled on top if desired.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Freeze without marshmallows for up to 3 months.
Reheating: Microwave individual servings for 30 seconds at a time. Add fresh marshmallows before reheating for best results.
Add chopped pecans for crunch or a drizzle of caramel sauce for dessert-style sweetness.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 316 kcal
- Sugar: 36 g
- Sodium: 404 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3g
- Protein: 2 g
- Cholesterol: 31 mg